Spiced Parsnip & Coconut Stew with Black Quinoa and Parsnip Crisps

 Once the festivities of the holidays die down, I find myself retreating, craving only solace and nature. At this time, my body slows, struggling against the all-consuming darkness, living for those few precious hours of daylight. Amidst this hibernation, my nourishment is held within bowls…. Not matter what the contents may be, a bowl is a hug in the hands, a tactile reminder that I am loved, and this time is merely a transient episode to reset.

This warming stew has all I crave, smooth and silky broth caresses tender vegetables and earthy quinoa. It also works well in a slow cooker, leaving you free to curl up under a blanket and watch nature rest until spring.

Bowl Food is soul food……

Texture is paramount to flavour…..

Sometimes we need solitude to reset ourselves for Spring….

So be kind to youself and just take time to ‘be’ this Winter…

vegan stew, veganuary, vegan recipes, healthy meals, healthy dinner, vegan meal inspo, vegna curry, vegan stew, winter stew

Yield: 4

Author: Suze Morrison

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Spiced Parsnip & Coconut Stew with Black Quinoa and Parsnip Crisps

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

Once the festivities of the holidays die down, I find myself retreating, craving only solace and nature. At this time, my body slows, struggling against the all-consuming darkness, living for those few precious hours of daylight. Amidst this hibernation, my nourishment is held within bowls…. Not matter what the contents may be, a bowl is a hug in the hands, a tactile reminder that I am loved, and this time is merely a transient episode to reset.This warming stew has all I crave, smooth and silky broth caresses tender vegetables and earthy quinoa. It also works well in a slow cooker, leaving you free to curl up under a blanket and watch nature rest until spring.

Ingredients

• 1tbsp Coconut Oil
• 2 Leeks finely sliced.
• 1tbsp Coriander Seeds
• 2tsp Cumin Seeds
• ½ tsp Turmeric, ground
• 4 Cloves Garlic, minced.
• 2 Green Chillies finely sliced.
• 5cm Ginger, peeled and grated.
• 3 Limes, juiced.
• 600ml Coconut Cream (not creamed Coconut)
• 2tbsp Vegetable Bouillon Powder (Organic if possible)
• 300g Parsnips, peeled and roughly chopped (retain the peelings)
• 200g Swede, peeled and roughly chopped.
• 200g Mixed Sugar Peas, Mange Tout and Green Beans
• 1 Large Bunch Coriander, chopped.
• 200g Black Quinoa (raw weight) cooked.
• Oil for deep frying the parsnip crisps.

Instructions

1. Begin with the stew. Heat the coconut oil over a medium high heat in a large pan and add the leeks and a small pinch of salt, reduce the heat, cover with a lid, and sweat for 10-12 minutes or until soft and sweet but still translucent.
2. Add the Coriander and cumin seeds, increase the heat and cook for 1 minute before stirring through the turmeric, garlic, ginger, and chillies. Cook 1 minute more.
3. Add the Parsnips, Swede, the bouillon powder and 200ml water, bring to a simmer then add the coconut cream. Simmer without boiling for 15-20 minutes or until the vegetables are tender, how long depends on the size you have cut.
4. Remove 2 ladles of the stew and add to a blender with half the coriander. Blend until relatively smooth and add back to the stew. Add the sugar peas, mange tout and green beans and gently simmer until al dente. Remove from the heat. Stir through the quinoa.
5. Heat the oil for frying the parsnip peelings to 180C. cook for 1 minute or until golden. Drain on kitchen paper, sprinkle with a little salt, and allow to crisp for 30 seconds.
6. Stir the lime juice and remaining coriander through the stew and taste, adjust the seasoning to your liking, divide between 4 bowls and top with the parsnip crisps before serving.

https://gourmetglow.co.uk/recipes/spiced-parsnip-coconut-stew

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